So you've chopped, sautéed, stirred, and simmered — and you're ready to eat some soup. You don't really want to spend a lot of time on another side dish or bread, but soup still demands some accompaniment. Personally, I love flatbread with soup — it tends to be quicker to make. Whether it's pita, socca, or homemade tortillas, flatbreads round out a meal and soak up soup perfectly. Here are seven favorites from the archives.

First, some basic technique. Here's how to cook flatbread like pita on the stove, instead of in the oven:

Now for the recipes. Some of these are quicker than others, but flatbread tends to make up for a bit of rise time or advance preparation by its quick cooking time. Socca, for instance, needs to be mixed up an hour ahead of time, but then it sizzles in the oven for a scant five minutes.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.